Status : Verified
| Personal Name | Canapi, Guiller Dartin L. |
|---|---|
| Resource Title | Food safety risk profiling of ethylene oxide in black pepper (Piper nigrum) in the Philippines |
| Date Issued | 24 June 2024 |
| Abstract | Ethylene oxide (EtO) is a fumigant used to reduce microbial contamination of black pepper (Piper nigrum), the most traded spice globally. However, residues of EtO in black pepper raise concerns as EtO has been reported to cause adverse effects to humans characterized by respiratory, neurological, and reproductive problems and ultimately, cancer. The objective of the study was to describe the risks associated with EtO in black pepper to the Filipino consuming population through the [1] determination of data gaps in the risk profiling process; [2] identification and characterization of EtO; [3] estimation of dietary exposure (DE) and risks; and [4] consolidation of risk management options for EtO. The mean and maximum (97.5%) DEs, in μg /kg bw/d, of infants and preschool children (mean male=0.00084; mean female=0.00088; max male=0.00084; max female=0.00088), school-age children (mean male=0.00037; mean female=0.00036; max male=0.00075; max female=0.00073), adolescents (mean male=0.00041; mean female=0.00044; max male=0.00041; max female=0.00044), adults (mean male=0.00032; mean female=0.00035; max male=0.00032; max female=0.00035), and elderly (mean male=0.00034; mean female=0.00038; max male=0.00034; max female=0.00038) were successfully derived. These results showed that there is no appreciable risk to health as all estimated DEs of the Filipino black pepper-consuming population to EtO did not exceed 100% of the intake level of low concern or LLC (0.037 μg/kg bw/d). |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Enviromental health; Ethylene oxide; Dietary exposure; Black pepper; Food—Microbiology; Risk assessment; Risk profile; Dietary exposure |
| Material Type | Thesis/Dissertation |
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